Laura Calder reveals how a meatless meal is as French a feast as any, with a layered Tomato and Aubergine Gratin; earthy Shepherd's Pie with mushrooms; nutty Lentils with Walnuts and Goat Cheese; and caramelized Roasted Beetroot.

Laura Calder recreates her favorite French reunion food to share with her brother and his wife: zesty Lemon Asparagus Risotto; Lamb slowcooked in a colorful Ratatouille; summery Strawberry Gallette; and an easy bubbly aperitif.

Inspired by the flavors from the southwestern part of France, Laura Calder prepares dinner for a friend. To start, Oysters on the half shell with Pickled Shallot; followed by slowly-simmered Milk Pork; golden Roasted Squash with Thyme; crispy Duck Fat Potatoes; and a delectable Prune and Apple Croustade.

The flavors of salt and pepper lead the way for Laura Calder as she makes a moist and flaky Fish in a Salt Crust; Steak seared on a bed of Sea Salt; peppery Eggs Basquasie, a Duck Breast coated in a light green-peppercorn sauce; and Salt and Savory Biscuits.